kasetsart journal natural science

produced by the reverse engineering approach for
puffed snacks produced an almost identical
solution to the HOQ approach for the important
product requirements (Figure 2), except the
seasoning flavours and saltiness where the
direction of goodness from HOQ suggested that
they should be optimized, whilst the reverse
Kasetsart J. (Nat. Sci.) 40(1) 237
Figure 2 The HOQ for puffed snacks.
(Plus and minus values in the right and below sections of HOQ were Z-scores of attribute
likings and QDA data of 3 puffed snacks to show differences of products and would be used
for reverse engineering in the next step.)
engineering approach proposed that these
attributes should be increased. This incompatibility
could be explained by the strong relationship
between yellow colour and flavours, and between
flavours and saltiness, of the existing products on
the roof of HOQ showing that the flavouring
agents currently used might be a yellow flavouring